STEAK RECIPE WITH WHISKEY MUSHROOM SAUCE
My husband loves steak and whiskey so why not combine the two. We found this recipe on line and made it for Father's Day. It was a hit! The original recipe called for Porterhouse but we used New York Strip and they turned out fantastic.
Provided by Lisa Swarm
Categories Steaks and Chops
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375F. Season the steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the steak with cooking oil.
- 2. Heat an oven-safe pan (cast iron preferred) over high heat. When very hot, add the steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature. For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak. For 1 1/2 inch steaks, I recommend checking temperature at the 7 minute mark. 125-130F = rare 130-140F = medium rare 140-150F = medium 150-155F = medium well 160-212F = well-done
- 3. While the steak is the oven, let's cook the mushroom sauce. Heat a sauté pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.
- 4. Pour in the water, chicken bouillon, mustard, whiskey and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.
- 5. Enjoy!
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